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OPTIMAL CONDITIONS FOR STORAGE OF CHEESE.

[In Polish. / En polonais.]

Author(s) : REPS A., JARMUL I.

Type of article: Article

Summary

THE RELATIONSHIP BETWEEN STORAGE TEMPERATURE AND STORAGE LIFE OF DIFFERENT TYPES OF CHEESE (SWISS, DUTCH, CHEDDAR, ETC) IS DISCUSSED. ATTENTION IS DRAWN TO FAULTS THAT CAN ARISE BECAUSE OF FREEZING OF WATER IN THE CHEESE WHEN THE STORAGE TEMPERATURE IS TOO LOW, AND THE DIFFERENCES IN FREEZING POINT BETWEEN CHEESES ARE POINTED OUT. ALTHOUGH CHEESES CAN IN THEORY BE KEPT AT TEMPERATURES AS LOW AS 233 K (-40 DEG C), THEIR SIZE MAKES IT DIFFICULT TO FREEZE THEM WITH THE NECESSARY RAPIDITY. CAMEMBERT APPEARS TO BE ONE OF THE CHEESES MOST SUITABLE FOR THIS TYPE OF STORAGE. (DAIRY SCI. ABSTR., GB., 48, N.5, 1986/05, 281, 2373.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1986-1971
  • Languages: Polish
  • Source: Prz. Mlecz. - vol. 33 - n. 7
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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